Braised Beef Brisket with Creamy Mashed Potatoes

In a large pot on medium-high heat, add olive oil and beef chunks. Brown on each side, then remove from the pan and set aside.

To the same pot, add diced celery, onion, and carrot. Mix and cook for a few minutes.

Add tomato paste, cumin, salt, and pepper. Return the beef to the pot and cover with red wine, beef bone broth, and fresh thyme.

Reduce the heat to a simmer, cover the pot, and leave to cook for 4 hours.

When the beef is ready, take the beef out and strain the liquid into a pan. Simmer on a medium heat until thickened, about 10-15 minutes.

Once the sauce is thicker, add the butter and mix. Re-add the beef and coat it in the sauce.

Bring a large pot of water to a boil and add peeled and quartered potatoes. Boil for around 15-20 minutes, until a knife goes through the center easily.

Drain the potatoes and pass them through a ricer or mash them. Add butter, double cream, and salt, then mix until smooth.

Add some mashed potato to your plate, followed by the beef, some sauce, and then garnish with chopped chives.